Farro Salad with Pickled Mushrooms, Golden Raisins, and Tender Greens Recipe

Dressed with nothing but lemon and olive oil, sweet, nutty farro and tangy pickled mushrooms get together in this toothsome salad. Farro is an ancient relative of wheat, yet it has far less gluten. It has lots of grain nutrients, as do most whole, unprocessed grains. Texturally, it has the fullness of barley. I first tasted farro at Gramercy Tavern when Tom Colicchio was the chef there in 1994. He used stoneground whole farro grains, which retain more bran and fiber so they don’t convert to sugar so rapidly.